Vegan Chocolate Paximadia: The Ultimate Greek Easter Fasting Treat

Ah, Greek Easter fasting season. The time of year when we pause on meat, dairy, and all the usual comforts. But don’t worry, my fellow sweet-toothed fasters, because I have just the thing to keep your spirits (and energy levels) up: Vegan Chocolate Paximadia.

These twice-baked, chocolatey delights are like Greek biscotti but completely fasting-friendly. Crunchy, rich, and packed with walnuts and chocolate chips, they prove that fasting can still be delicious. Let’s dive in!

Why These Vegan Chocolate Paximadia Are Greek Easter Gold

Greek Orthodox fasting is serious business. No dairy, no eggs, and definitely no sneaky butter. But thanks to olive oil, Dutch-processed cocoa, and a hint of coffee, these paximadia deliver all the indulgence without breaking the fasting rules. Plus, they’re perfect for dunking in a hot cup of Greek coffee (or just shamelessly snacking straight from the jar at midnight; no judgment).

For more fasting recipes, click here.

What You’ll Need

The Wet Ingredients:

• 1 cup olive oil1
• cup of freshly brewed coffee
• 1 cup (210 g) light brown sugar
• ¼ cup (65 g) granulated sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon baking soda

The Dry Ingredients:

• 3 cups (475 g) all-purpose flour
• ½ cup (60 g) Dutch-processed cocoa powder
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 cup walnuts, chopped
• 1 cup chocolate chips (dark chocolate ones are typically vegan, check the packet :))

How to Make Chocolate Paximadia

1. Preheat the Oven to 350 °F (180 °C). No shortcuts here; crispy paximadia require patience.
2. Mix the Wet Ingredients: In the bowl of a tabletop mixer fitted with the paddle attachment, combine all the wet ingredients except the baking soda and orange juice (we’re saving that trick for later).
3. Activate the Baking Soda: Mix the baking soda with orange juice in a cup. It’ll foam up like a science experiment. Quickly add it to the wet mixture and give it a good stir.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Bring It Together: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Shape the Dough: Transfer the dough to a lightly floured surface. Roll it around a bit until it stops sticking to everything in sight. Cut it into two equal pieces and shape each into a log about 12-13 inches long and ½-inch thick.
7. Bake It: Place the logs on a parchment-lined baking tray and bake for 25-30 minutes, rotating halfway through.
8. Cool & Slice: Let the logs cool for 10-15 minutes, then slice them into about 12 pieces per log.
9. Bake Again (Because Twice is Nice): Return the slices to the baking tray and bake again:
   • 15-20 minutes for a slightly chewy texture
   • 30-40 minutes for that classic, crunch-till-your-teeth-hurt biscotti crispness
10. Let Them Cool & Enjoy: These beauties are best served with a strong cup of Greek coffee or tea. Store them in an airtight container at room temp. They’ll stay fresh for up to two weeks (if they last that long!).

Chocolate Paximadia On A Tray

Make-Ahead Tips

• Don’t have time to bake now? No worries! You can freeze the uncooked dough for up to two months. Just shape it into a log, wrap it in parchment paper and plastic wrap, and freeze. When ready to bake, thaw overnight in the fridge, bring to room temp, and follow the baking steps.

Final Thoughts

Fasting doesn’t have to mean depriving yourself of life’s little joys. These Vegan Chocolate Paximadia prove that with the right ingredients and a little Greek ingenuity, you can still enjoy a sweet, chocolatey treat without breaking the fast.

So, whether you’re committed to tradition or just looking for a crunchy chocolate snack, this recipe has got you covered. Dunk, crunch, and enjoy. καλή σαρακοστή! (Happy fasting!)

Vegan Chocolate Paximadia

These twice-baked, chocolatey wonders are like Greek biscotti but with a fasting-friendly twist. They’re crunchy, rich, and packed with walnuts and chocolate chips.

Print Recipe Pin Recipe

Servings: 12 pieces

Course: Breakfast, Dessert

Cuisine: Greek

Ingredients Method

Ingredients

  

The Wet Ingredients:

• 1 cup olive oil
• 1 cup of freshly brewed coffee
• 1 cup 210 g light brown sugar
• ¼ cup 65 g granulated sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon baking soda

The Dry Ingredients:

• 3 cups 475 g all-purpose flour
• ½ cup 60 g cocoa powder
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 cup walnuts chopped
• 1 cup chocolate chips

Method

 

1. Preheat the oven to 180 °C (350 °F). Line a baking tray with baking paper.
2. Mix the wet ingredients: In a large mixing bowl or a stand mixer with a paddle attachment, combine olive oil, both types of coffee, sugars, and vanilla extract.
3. Activate the baking soda: In a small cup, mix the baking soda with orange juice. It will foam up. Quickly add it to the wet ingredients and mix well.
4. Whisk the dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
6. Shape the dough: Lightly flour a work surface and transfer the dough onto it. Roll the dough in flour until it’s no longer sticky.
7. Form logs: Divide the dough into two equal pieces. Shape each into a log about 12-13 inches long and ½-inch thick. Place them on the prepared baking tray.
8. First bake: Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Rotate the tray halfway through baking.
9. Cool & slice: Allow the logs to cool for 10-15 minutes. Slice each log into about 12 pieces.
10. Second bake: Place the slices back on the tray and bake again:
11. 15-20 minutes for slightly chewy paximadia
12. 30-40 minutes for extra crispy, traditional-style paximadia
13. Cool & store: Let them cool completely before serving. Store in an airtight container at room temperature for up to two weeks.